Barley Risotto Although we call this dish Barley Risotto, it is less a traditional expression of risotto and more a celebration of carrots. Carrots are cooked separately and layered together, bound by the toasted quality of the grain and the spiced nuts. 

Ingredients 

Serves 10

For the Barley

2 cups pearl barley

1 cup minced onions

1 tablespoon minced garlic

3 quarts vegetable stock, or water

2 cups minced leeks

For the Carrot Puree

2 cups peeled and sliced carrots

1 teaspoon minced ginger

1 teaspoon minced garlic

1 teaspoon coriander seeds, toasted

2 cups vegetable stock

Olive oil

To Finish

5 tablespoons Shiitake mushrooms, sliced

4 tablespoons carrots

2 tablespoons chopped herbs

(one part each parsley, chives, tarragon)

1 tablespoon butter

3 tablespoons Parmesan cheese

Method 

1. In a medium pot, warm olive oil over low heat. Add onions and leeks and sweat until translucent. Add garlic and cook until fragrant, about one minute. Add barley and stir well to coat thoroughly with oil. Cover barley mixture with vegetable stock. Bring to a boil over medium heat, and then lower heat and simmer until tender.

2. In a medium pot, sweat the ginger, garlic and coriander in olive oil over low heat. Add carrots and cook, stirring occasionally, without allowing to brown. Add stock and simmer carrots until tender. Carefully transfer cooked carrots to a blender and puree until smooth. (Alternatively, pass carrots through the fine grate of a food mill.)

3. Add all of the vegetables to the barley risotto and simmer until tender, adding vegetable stock as needed to reach desired consistency. Finish with butter, carrot puree, cheese and herbs. Garnish with spiced nuts (recipe on next page).

For the Spiced Nuts:

1/2 cup almonds

1/2 cup pistachio nuts

1/2 cup pine nuts

1/4 cup coriander seeds

3 tablespoons sesame seeds

2 tablespoons cumin seeds

1 1/2 teaspoons black peppercorns

1 teaspoon fennel seeds

1 teaspoon salt

Method:

1. T oast spices in a pan over low heat, stirring frequently and taking care not to burn. The spices are done when they release their fragrance. Toast nuts separately in a similar fashion.

2. Allow spices and nuts to cool, then grind together in a mortar until the mixture resembles very coarse sand.

3. Add 1 teaspoon of the spiced nuts to each serving of risotto.